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4.50 from 6 votes

Skillet Garlic Butter Steak and Shrimp

Juicy steak and tender shrimp pan-seared to perfection and smothered in garlic herb butter, all in one skillet.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dinner, entree, Main Course, main dish
Cuisine: American
Keyword: easy steak and shrimp recipe, quick steak and shrimp, skillet garlic butter steak and shrimp, skillet garlic butter steak and shrimp recipe, skillet steak and shrimp, steak and shrimp, steak and shrimp surf and turf, surf and turf recipe
Servings: 2 servings
Author: Alyssa Rivers

Equipment

  • 1 14-inch heavy-bottomed skillet, preferably cast iron

Ingredients

  • 2 lean New York Steak strip steaks or steak of choice
  • salt to taste
  • ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 pound large shrimp peeled and deveined
  • 1 tablespoon minced garlic about 3 cloves

Garlic Compound Butter

  • ¼ cup softened salted butter
  • 1 tablespoon minced garlic about 3 cloves
  • 1 teaspoon chopped fresh thyme
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon chopped fresh oregano
  • salt to taste
  • ground black pepper to taste

Instructions

  • Remove 2 lean New York Steak strip steaks from the refrigerator and pat them very dry with paper towels. Season both sides liberally with salt and ground black pepper, then let them sit at room temperature for 20-30 minutes.
  • Meanwhile, prepare the garlic compound butter by combining ¼ cup softened salted butter, 1 tablespoon minced garlic, 1 teaspoon chopped fresh thyme, 1 teaspoon chopped fresh rosemary, 1 teaspoon chopped fresh oregano, salt, and ground black pepper to taste. Set aside until needed.
  • Heat a large, heavy-bottomed skillet over high heat. Add 1 tablespoon olive oil and 1 tablespoon unsalted butter, then add the steaks. Cook on each side for 3 minutes, or until the outside has formed a nice crust. browned. Reduce heat to medium-high and cook the steaks to the desired doneness. Mine took about 8 minutes total. Remove the steaks to a plate to rest while you cook the shrimp.
  • Reduce the heat to medium. Add 1 pound large shrimp and 1 tablespoon minced garlicand cook for about 2-3 minutes, until the shrimp has turned opaque. Turn off the heat, add the steaks back to the skillet, then top the shrimp and steaks with the compound butter and serve immediately.

Notes

This dish is best enjoyed fresh, but if you have leftovers, store them in an airtight container in the fridge for up to 3 days. Reheat in the microwave in 20–30 second bursts or in a skillet over medium heat for 1–2 minutes.
Make the compound butter ahead of time—store it in the fridge for up to a week, or freeze it (wrapped well) for up to 3 months. I like to make a big batch so I always have some on hand. No need to thaw—just slice off what you need!

Nutrition

Serving: 1steak | Calories: 962kcal | Carbohydrates: 6g | Protein: 77g | Fat: 70g | Saturated Fat: 34g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 500mg | Sodium: 1586mg | Potassium: 922mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 1393IU | Vitamin C: 4mg | Calcium: 182mg | Iron: 5mg

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